Pav Bhaji Recipe

Add chopped potatoes, cauliflower florets, and green peas to a large pot.

Pour in enough water to cover the vegetables and add a pinch of salt.

Bring to a boil and cook until the vegetables are soft and easily pierced with a fork (about 10-12 minutes).

Drain the vegetables and set aside.

Pro Tip: Don’t overcook the veggies—they should be soft but not mushy, so the bhaji has a nice texture.

Heat 2 tablespoons of butter in a large deep skillet or wok over medium heat.

Add finely chopped onions and sauté until they turn translucent and start to brown slightly (about 5-7 minutes).

Stir in ginger-garlic paste and green chilies, cooking for another minute until fragrant.

Add the chopped green bell pepper and sauté for 2-3 minutes until slightly softened.

Add the chopped tomatoes and cook until they break down and form a thick base (about 5 minutes).

Stir in the pav bhaji masala, red chili powder, turmeric powder, and salt. Mix well.

Add the boiled vegetables to the skillet.

Using a potato masher, mash everything together until well combined but still slightly chunky.

Pour in about 1 cup of water to loosen the mixture to your preferred consistency.

Let the bhaji simmer on low heat for 10-15 minutes, stirring occasionally to prevent sticking.

Pro Tip: Mash the vegetables directly in the skillet for the best flavor blend. Use a sturdy masher to get that perfect texture.

Stir in lemon juice and chopped fresh coriander leaves.

Taste and adjust salt or spices as needed.

Keep the bhaji warm on low heat until ready to serve.

Slice the pav buns horizontally but keep them intact.

Heat a small pan or griddle and melt butter over medium heat.

Place the pav buns on the pan, cut side down, and toast until golden and slightly crisp (about 2-3 minutes).

Optionally, sprinkle a pinch of pav bhaji masala on the butter while toasting for extra flavor.

Serve the hot bhaji in a bowl with a generous knob of butter on top.

Arrange the toasted pav buns on the side.

Garnish with extra coriander and serve with lemon wedges and finely chopped onions if you like.